Sweet Potato Cake With Coconut Filling (Kuih Badak)

Sweet Potato Cake With Coconut Filling (Kuih Badak)

Ingredients:
600 g sweet potato
6 tbsp flour

Filling:
1/2 grated coconut
1 lemon grass
2 onions
2 cm turmeric
2 tbsp dried prawns
1 chili
1/2 tsp salt

oil for frying

Method:
1. Wash and boil sweet potato till soft.
2. Peel the skin and mash them with a fork or potato masher. Add all the flour to the potato and mix well.

Prepare the filling:

1. Slice lemon grass thinly.
2. Dice onions, chili and dried prawns.
3. Pound turmeric till fine.
4. Heat up 2 tbsp oil and fry all the ingredients till fragrant. Add grated coconut and some salt.
5. Cool it in a bowl.

 Prepare the sweet potato cake:

1. Divide the mashed sweet potato dough into small balls.

2. Flatten each ball and put a tablespoon of the cooked filling.

3. Close up the filling to form a ball. Flatten the ball slightly.

4. Heat up a wok and deep fry the cake.
5. When golden brown, take out the cakes.
6. Serve on a plate.

Sweet Potato Doughnut

Sweet Potato Doughnut

Ingredients:

500 g sweet potatoes
100 g flour
2 tsp baking powder
4 tbsp sugar
oil for frying

Method:

1. Boil sweet potatoes until soft. Drain away the water, peel and mesh the sweet potatoes.

2. Mix the sweet potatoes with flour and baking flour. Do not knead the dough. Just mix it lightly with the flour.

3. Use rolling pin to roll the dough lightly to 1/2  inch thick.. Dust some flour on the surface if necessary, then use donut cutter or round cookies cutter to cut the dough into shape.

4. Heat up a wok and fry sweet potato rings till golden brown. Dish and drain.

5. Heat up a clean wok to prepare the syrup to coat the doughnut. Cook the  sugar and water till thick. Add fried sweet potato rings and keep stirring till all potato rings are well coated with syrup and eventually crystallized.


Note: The syrup should be added the cooled doughnut only. Do not add in when it is hot.

If you do not have a doughnut mould,you can also shape the doughnut manually.